Second version of one of my favourite brews using philly sour yeast. I have increased the total hops, swapping mosaic for krush and strata, keeping citra, and changed the grain bill, keeping the american ale base, using vienna and light lager in place of munich and pilser. Hopefully more Sour IPA than hoppy-sour this time.
Brew day went well, good extraction, brew equipment worked well – I improvised a hose clip using the handle of a seive to prevent the wort hose falling out.
Gravity slightly higher than anticipated but on track considering the sour phase should eat up some of the sugars, and i still want a strong IPA between 6-7%.
Lots of hops and a good combo, fermenter fridge smelling amazing.
Fermentation took a couple of days to start, and seemed to continue like a regualr ale rather than having a mini-ferment phase for the acid. Assume it is related to slightly higher temp than last time and using 2x packets of philly yeast (compared to 1.5x last time). Hopefully still some acid, research suggests it will still produce acid, possibly not as much, and likely inline with the alcohol phase.
Gravity settled at around 1.010, giving about 7-8% before subtracting the acid phase. I will measure pH and estimate actual ABV.
Temp started at 22C and raised to 24C at end of ferment, held for rest until day 10.
On Day 10 temp dropped to 20C and dry hop addedd – 65g each of krush, citra, and strata, 195g total.
Beer finished very dry at 1.000 – the philly seemed to go quickly into alcohol phase, producing some sourness, but only with a pH about 4.3 – the result is quite a full on beer.
The hop aroma and flavour is really nice, the bitterness comes in a little to strong with the dryness and slightly lower pH, add the higher alcohol and its a mouthful.
I think it is mellowing over time – but next i’d pitch only 1.5packets instead of 2 packets of philly. Also mash a little warmer around 66C or 67C.